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Classic
Cook Books
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page 257
boil it until it has only a fifth of its original volume. Then let it cool and
put it in a bottle to use, when needed for coloring of candies.
Almond wreaths.
Pound for an hour in a stone mortar one pound of sugar and four whites of eggs,
and next stir it with 12 ounces of sweet almonds and four ounces bitter almonds.
Force the mass through waxed paper in fashions to suit and dry them in a cool
oven.
Raised candy.
Work a pound of powdered sugar and ten yolks in a deep dish for an hour; then
mix two ounces flour into it. Next add a few drops cedar extract. Roll out the
dough to the thickness of a double coin, and now cut out the figures you wish.
Put them on waxed plates. Pencil them with red drops mixed with sugar. Put it in
oven and when they rise they are ready.
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